Ingredients

• 1 bunch broccoli (about 1 1/2 pounds), cut into florets
• 4 tablespoons olive oil, divided
• Kosher salt, freshly ground pepper
• 4 6-ounce skinless salmon fillets
• 1 jalapeño, thinly sliced into rings, seeds removed if desired
• 2 tablespoons unseasoned rice vinegar
• 2 tablespoons drained capers

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Instructions

1. Preheat oven to 400°F. Toss broccoli and 2 tablespoons oil on a large rimmed baking sheet; season with salt and pepper. Roast broccoli, tossing occasionally, until crisp-tender, 12–15 minutes.
2. Rub salmon with 1 tablespoon oil; season with salt and pepper. Push broccoli to edges of baking sheet and place salmon in the center. Roast until salmon is opaque throughout and broccoli is tender, 10���15 minutes.
3. Meanwhile, combine jalapeño, vinegar, and a pinch of salt in small bowl and let sit until jalapeño is slightly softened, about 10 minutes. Mix in capers and remaining 1 tablespoon oil; season with salt and pepper.
4. Serve salmon and broccoli drizzled with chile-caper vinaigrette.